Four simple ingredients plus about 2 1/2 hours of time equals one delicious and beautifully versatile roast! Perfect sliced and served with veggie sides or salads. Or, use this roast as your base for some awesome gourmet cold cuts.
Author:Benita Walker Gibbs
2 medium celeriac roots
1 tsp olive oil
Sea Salt, to taste
Freshly ground pepper, to taste
Preheat oven to 325 degrees.
Prepare Celeriac for roasting: Using a vegetable brush, wash that celeriac like it’s your dog and he just rolled in something that you’d rather not identify. Rinse and pat dry. Cut off the gnarly looking stalks but leave the celeriac unpeeled. (The unpeeled skin makes for a beautiful roast.) Rub those celeriac babies down in the olive oil and season, to taste, with salt and pepper.
Place celeriac in a baking pan and roast for about 2 1/2 hours or until golden brown on the outside and tender on the inside. I used a toothpick to test mine for doneness. I wanted my celeriac to be firm not mushy, since I planned to slice it to use for sandwiches. (Remember that your actual cooking time will vary depending on your oven and on the size of your celeriac).